FS Digest

by gguppyy

FS Digest

Grill 'em. Simplicity is best. Salt, pepper, a squeeze of lime juice and fire.

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by jswledhed

FS Digest

Dust with blackened seasoning, then pan sear with butter in a cast iron frying pan. Finish with a squeeze of lemon.

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by batcountry421

FS Digest

SMOKE IT!! They are kind of oily so smoking brings out some delicious flavor/texture that you cant get with many other fish. Then you can eat those steaks right off the bone or turn it into smoked fish dip! Of course you won't go wrong with tossing em on the grill/pan with some lime/lemon juice either.

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by insertnamehere255

FS Digest

Smoked fish dip is amazing. Be sure to remove the skin and red meat first.

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by todayilearned83

FS Digest

Thanks guys ! Will pass these recipes to the Mrs.

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by gguppyy

Tigerbeetle Loc: Georgia

You CAN'T beat #1 & #2. Just don't over cook. When fish flakes, or flesh is white, it is ready.

In general, fish are overcooked more often than not.

If you get some redfish, Fillet off back bone, leave scale side on, do not scale. Heat up the grill, oil or spray Pam on scales; sprinkle flesh side with a little lemon juice, salt and pepper to taste, and put them on the grill. I generally use Grill Spray, especially on a new grill, or unseasoned grill to aid in keeping filets from sticking. Get the grill hot, lay the fillets scale side down. Leave on grill until flesh flakes, remove from grill. Skin side is the platter. Enjoy!

TB

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

We tried them many different ways, and then fed them to the seagulls.

Tigerbeetle Loc: Georgia

You sure threw away some good eating fish. Granted, like amberjack, the fish under 15 lb.s are the eaters. The bigger ones are the brood stock.

TB

Judge32 Loc: Vidalia, Ga. 30474

If you have an Air Fryer try one piece of fish cooked in that. You can find recipes for the Air Fryer on the internet. I tried it with Cod Fish and it was so moist and great flavored with seasoning. All the recipes given to you are great.

NightKrawler

okay guys try this one just once.......one gallon ziplock bag, 20 ounces of Texas Pete, bag your fish and pour in the TP, move it shake it make sure it soaks it up, about a two hour marinate is fine, then usr your Zatterains or fav Cajun breading, bread it and fry it Golden! Also never forget to nugget up everything before you marinate, trust me it makes everyone enjoy the ease of eating the exact amount of Nuggetts they want. Don't worry about the its too hot thing......by marinating and then frying it just leaves this wonderful "Wangs" kinda taste that simply opens up a whole new way of eating fish. Blues, which many folks think too strong to eat go great in the recipe by simply fileting the fish and bagging them up with the TP. Nothing over five pounds on the Blue fish though......try it and you might never quit.......this was a dock favorite at our dock on Oak Island @ the old Blue Water Point Marina. Must have eaten a ton of them by now.........just trust me!

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

I knew this old Yankee Boy would get hammered on this one. The seagull food may have resulted from an operator error while cooking or maybe it wasn't processed soon enough, I don't know. We had also caught some shark that day and they also ended up as seagull food. I now know that shark have to be gutted & bled out ASAP, or they piss out though their skin. Maybe the Kings needed to be bled out? We did not do that. We did have a lot of friends on the beach.

ca_perez2000 Loc: NE Florida

You can also vacuum seal them and send them to me.

Judge32 Loc: Vidalia, Ga. 30474

They may be cooked like some people cook shad fish. You put them on a board, salt and pepper, lemon juice, coconut oil ; cook until done, throw fish away and eat the board.

NightKrawler

Trust me every restraunt in NC Coastal towns is serving Mackeral Nuggets about every day. Our dock is a fishing dock and we bring in several dozen a day, ain't no body giving them away. Like all fish in the ocean some are flat non tasting fish like flounder, but the lots of fish from the ocean have "taste" that not everyone is a fan of, and usually the locals know how to prepare every species to perfection.....it ain't a fried bream or a crappie folks, its an art and science thats already been figured out. Never bled out a fish other than a big chopper blue anyway, but on Mackeral thay are an oily fish, read that tasty, as in fishy. Well we are eating fish here folks, so lets learn how each species is properly prepared and then your love for salt water fish will just grow leaps and bounds! Kings, simply can not taste as good as steaks as they do as nuggets.......blues need a bit of marinade, flounder needs a bit of additional flavor as its so pure and clean, Black Sea Bass can be eaten raw as Sashimi, and straight out of the water to the filet knife, a little soy sauce and some Japanese horse radish mustard, also called Wasabi, and BAM.......snapper, grouper, and many others like red drum can be blackened to perfection....and the fish Tacos at Southport NC at Fishy Fishy or Provisions are killer good as well. Sometimes the best way to eat them is by copying your favorite restruant recipe......